ProBioVege

#Project"Development of innovative bioactive fermented vegan food products from selected oil cakes available on the Polish market" #Lider #NCBR #ProBioVege #ZUT

[ProBioVege @ProBioVege]

We are currently at the Marketing & Management conference where we are presenting our products.
We are pleased that our activities have been recognised and appreciated.
Western Pomerania.
#Szczecin #Conference #WestPomeranian #probiovege

[ProVeg Polska @ProVeg_PL]

Trwa World Food Poland, a na scenie Marcin Tischner z @ProVeg_PL wraz z zaproszonymi ekspertami z @ProBioVege @ViolifeFoods i Hortimex dyskutują o innowacjach, trendach i konsumentach na rynku produktów roślinnych. #plantbasedfood

[ProBioVege @ProBioVege]

A very interesting debate during WorldFood Poland "Transformation of the food system in Poland from a market perspective. How to think about the development of your business systemically?" moderated by @RoslinnieJemy @iwonakibil very interesting and substantive!

[ProBioVege @ProBioVege]

Today at 1.30 p.m. the debate "Innovations, trends and consumers in the plant-based products market" led by Marcin Tischner of Proveg ProVeg International with the participation of our PI and at 2.30 p.m. the speech. You can find us at Hall 3 stand P8.

[ProBioVege @ProBioVege]

Today you can meet us at the WorldFood Poland trade fair, stand P8, hall 3!

[ProBioVege @ProBioVege]

Our intensive cooperation with the Institute of Animal Reproduction and Food Research of Polish Academy of Sciences resulted in the new publication in @antioxidants_OA (IF = 7.675).
https://t.co/dVZtxewVmE
#science #probiovege #spraydrying

[ProBioVege @ProBioVege]

Happy Easter from the ProBioVege team!
#easter #probiovege #wishes #easterbunny

[ProBioVege @ProBioVege]

Great news! Our student Elżbieta Lichwiarska has been awarded a scholarship from the @MEIN_GOV_PL for students for significant achievements for the academic year 2022/2023 :)

[ProBioVege @ProBioVege]

New challenge! We take a part in workshop about the applications in #Horizon2020 #sciencetwitter #study #innovation #zut #rciitt

[ProBioVege @ProBioVege]

🎉Good news for a good start to April!  @Ferment_MDPI journal has invited and accepted our PI to join its Editorial Board, and he will serve in his role on the Fermentation for Food and Beverages section 🦠🧪🧀🥛🥗🔬

https://t.co/O694Q71PJD

[ProBioVege @ProBioVege]

We encourage you to read a recent publication on the potential use of natural biopolymers - pectins in the area of biodegradable films and coatings.
@ShooliniUniv @kh_univ
https://t.co/gkd3mMBYko

[ProBioVege @ProBioVege]

Join us on Thursday at 8:15 a.m. on @twojeradiofm, where we will be talking about the plant-based foods being developed at the @FoodFish_ZUT at @CbimoZut

#radio #news #szczecin #stargard

[ProBioVege @ProBioVege]

We are pleased to announce that the Senate of the West Pomeranian University of Technology in Szczecin has given the Principal Investigator of our project the degree Doctor of Science (Habilitation) of Agricultural Sciences in the discipline of Food Technology and Nutrition. #DSc

[ProBioVege @ProBioVege]

During our visit to the Warmia and Mazury, we also had the pleasure of visiting the Dairy Industry Innovation Institute Ltd., in Mrągowo Mlekpol. We saw the infrastructure and discussed our future cooperation activities, research plans and publications.
#opportunity #visit

[ProBioVege @ProBioVege]

Today we had the opportunity to visit the @PANOlsztyn and @uwm_olsztyn, to see the research infrastructure and to talk about further cooperation and new research activities.

[Dietetycy.org.pl @Dietetycy]

#Raki pojawiły się na polskich stołach już w XVII wieku na skutek mody, która dotarła do Polski z Niemiec i Francji. Więcej na ich temat także z dietetycznego punktu widzenia przeczytacie w dzisiejszym artykule > https://t.co/XEV8RoMCrp

[ProBioVege @ProBioVege]

Once again, we invite you to @Dietetycy, where we again present our research from a nutritional point of view. This time, we invite you to read an article on the nutritional value of meat of the striated crayfish.
@NCN_PL @FoodFish_ZUT
https://t.co/IE5LKp8zlt

[ProBioVege @ProBioVege]

Today in the #TrójkaPrzedPołudnie @LLopusiewicz talked about plant-based foods of the future and plant-based alternatives to mold cheese being developed at the @FoodFish_ZUT. We encourage you to listen (link to the program at the bottom of the article)! https://t.co/F89gVle8tT

[ProBioVege @ProBioVege]

Thank you for the opportunity to participate in such an interesting issue and talk about the possibilities of using oilcakes! It is very encouraging that the meat industry is open to plant-based products.
https://t.co/dxaLSvsHHL
#probiovege #plantbased #vegan #vege

[ProBioVege @ProBioVege]

The @naukawpolsce published an article on our research of plant-based cheese alternatives 🌿🧀. The research was carried out with funding from the @NCN_PL in the framework of the Miniatura 5 project.
https://t.co/S96rItU0hQ
#research #growth #cheese #plantbased #vegan